Friday Fare: Banana Crumb-Topped Muffins

Just made a batch of these delicious muffins!

Banana Crumb Muffins

free of dairy, eggs, peanuts, tree nuts
contains wheat and soy

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 1/2 tablespoon warm water, 1 1/2 tablespoon canola oil, 1 teaspoon baking powder mixed until bubbly

Topping:

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon margarine (I use Fleischmann's Unsalted sticks)

Preheat oven to 375 degrees.
Prepare muffin cups.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, and water/oil/baking powder mixture. Stir the banana mixture into the flour mixture just until moistened*. Spoon batter into prepared muffin cups.

Topping:
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Makes 10- 12 muffins.

*Can add dairy-free chocolate chips to batter*